Well, after much study, I've finally decided to attempt brewing that isn't simply "pour wort, add sugar, yeast, ferment"; so I have a Muntons Export Pilsner that I'm looking at making into something tasty, which is kind of where you knowledgable people come into it :).
I'm looking at 500g of DME + 500g dextrose with 15g of NZ Hallerauer for bittering, and the same of Saaz for aroma. Also, should I use the included Muntons yeast, or get something like a Saflager?
Seeing as I haven't done something like this, I'm a little nervous about what to do, as I really don't want to stuff up! But I'm looking foward to the next evolution in my beer brewing, so if anyone has some advice or could sugest changes to the above, I'd be greatfull! Also, what's the best place to purchase malt, hops etc? (I'm in Christchurch, though Hauraki Homebrew looked decent for price and selection)
Cheers!